Pisto

Step by stepInstructions

1. Heat the olive oil in a large skillet over medium heat and cook the onion until soft and golden, about 8 minutes.
2. Add the garlic and both peppers and cook 5 minutes, until the peppers begin to soften.
3. Add the zucchini and eggplant, season with salt, and cook 10 minutes, stirring occasionally.
4. Stir in the grated tomatoes, paprika, and sugar. Reduce the heat to low and simmer, uncovered, for 25 minutes until the vegetables are very soft and the juices have thickened.
5. Taste and adjust seasoning.
6. Serve warm, topped with a fried egg, with crusty bread for mopping up the juices.